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Authentic Greek Moussaka
Authentic Greek Moussaka
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
170 minutes
Authentic and delicious Greek moussaka - the ultimate comfort food! Enjoy!
Ingredients:
  • 4 medium eggplants, cut lengthwise into 1/3-inch slices
  • salt to taste
  • 4 cups milk
  • 1 stick butter
  • 6 tablespoons all-purpose flour
  • 3 large egg yolks, beaten
  • 7 tablespoons olive oil, divided
  • 2 medium onions, grated
  • 3 cloves garlic, finely chopped
  • 1 pound lean ground beef
  • 0.5 teaspoon white sugar
  • 1 pinch ground cinnamon
  • 1 (14 ounce) can tomato sauce
  • 4 tablespoons chopped fresh parsley
  • 1 large egg white, lightly beaten
  • 1.5 cups freshly grated Parmesan cheese
Instructions:
  • Season eggplant slices generously with salt and allow them to rest in a colander over a sink or plate for 30 minutes up to 1 hour to extract any bitterness.
  • While you wait, create the bechamel sauce. Heat the milk in a saucepan until almost boiling. In a skillet over medium heat, melt the butter and whisk in the flour until a smooth paste forms. Lower the heat and slowly pour in the hot milk, whisking constantly until the bechamel sauce thickens. Season with salt, remove from heat, and let it cool slightly.
  • Wash eggplant slices under cold running water, then press to remove moisture and gently dry with paper towels. Mix egg yolks into the cooled bechamel sauce.
  • In a large skillet, heat 3 tablespoons of olive oil. Cook eggplant slices in batches until both sides are lightly browned, about 3 minutes per side. Place on a plate lined with paper towels to drain.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C), then generously oil a 9x13-inch baking dish with olive oil.
  • In a large skillet, heat the remaining 4 tablespoons of olive oil over low heat. Sauté grated onion until soft, approximately 4 minutes. Stir in garlic and cook for 1 minute. Increase heat to medium-high, then add ground beef. Cook and stir until browned and crumbly, around 5 minutes. Season with allspice, sugar, cinnamon, salt, and pepper.
  • Combine tomato sauce and simmer until thickened, about 15 to 20 minutes. Mix in parsley, remove from heat, let cool slightly, then add the egg white.
  • Start by perfectly layering the eggplant in the baking dish. Add the entire beef mixture on top of the eggplant and generously sprinkle with 1/3 of the Parmesan cheese. Layer the remaining eggplant, then sprinkle another 1/3 of Parmesan cheese. Pour the rich bechamel sauce over everything and finish by sprinkling the remaining Parmesan cheese on top.
  • Bake the moussaka in the preheated oven until the top is beautifully golden and set, which should take around 45 minutes to 1 hour. Let it rest at room temperature for 10 to 15 minutes before slicing and serving.

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